This Easy Tex Mex Chicken and Zucchini Skillet is a colorful one-pan dish packed with flavor! Juicy chicken, fresh zucchini, and tasty spices come together for a quick meal that’s satisfying and fun.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are my go-to for this dish since they cook quickly and stay juicy. If you want a lighter option, try using turkey breast instead!
Zucchini: Fresh zucchini adds great texture and absorbs flavors well. If you can’t find zucchini, yellow squash is a fine substitute and will fit right in. You could even use bell peppers or eggplant for a twist!
Beans: Black beans are perfect for adding protein and fiber. If you’re short on time, canned beans work great. Solar cooked chickpeas or pinto beans can be used if you’re looking for variety.
Cheese: I love using Monterey Jack for its meltiness, but cheddar or a Mexican blend also works beautifully. For a dairy-free option, try nutritional yeast or a plant-based cheese.
How Do I Get the Chicken Perfectly Cooked and Flavorful?
Cooking chicken so it’s tender and well-seasoned is key. Start by cutting the chicken into uniform pieces—this helps them cook evenly. Season them well with spices.
- Heat olive oil over medium-high heat and add onions and garlic first. They’ll build flavor while the chicken cooks.
- Add the chicken and let it sear, not overcrowding the pan, to achieve a nice golden color.
- Stir occasionally to cook all sides evenly until it’s no longer pink inside, about 6-8 minutes.
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, chopped into half moons
- 1 small red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup tomato sauce or enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, chopped, for garnish
- Optional: lime wedges, for serving
How Much Time Will You Need?
This easy recipe takes about 10 minutes of prep time and roughly 20 minutes to cook, totaling about 30 minutes. It’s a quick and tasty one-pan meal that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until they are fragrant and the onion turns translucent. This will lay a delicious flavor base for your dish!
2. Cooking the Chicken:
Next, add the chicken pieces to the skillet. Season them with chili powder, ground cumin, smoked paprika, salt, and pepper. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked through. Make sure there’s no pink left in the center.
3. Adding the Veggies:
Now, stir in the diced red bell pepper, chopped zucchini, corn kernels, and black beans. Mix everything together well. This is where your skillet starts to get colorful!
4. Simmer the Mixture:
Pour in the tomato sauce or enchilada sauce and mix thoroughly to coat all the ingredients. Reduce the heat to medium and let this simmer for about 5-7 minutes. You want the vegetables to become tender but still hold their shape—no mushy veggies here!
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese melts and becomes bubbly. This is the best part!
6. Final Touches:
Once out of the skillet, garnish your delicious creation with fresh chopped cilantro. If you like a little tang, serve with lime wedges on the side for an extra burst of flavor.
Enjoy your colorful, cheesy Easy Tex Mex Chicken and Zucchini Skillet—a quick, delicious one-pan meal bursting with Tex Mex flavor!
Frequently Asked Questions (FAQs)
Can I Use Different Vegetables in This Skillet?
Absolutely! This recipe is flexible. Feel free to swap in your favorite veggies, like yellow squash, broccoli, or even spinach. Just adjust the cooking time slightly based on how long those vegetables take to become tender.
What Can I Substitute for the Chicken?
If you’re looking for a substitute, you can use diced turkey breast, tofu for a vegetarian option, or even shredded rotisserie chicken for a quicker meal. Just adjust the cooking time as necessary to ensure everything is heated through!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it up on the stove over medium heat or in the microwave until heated through.
Can This Be Made Dairy-Free?
Yes! For a dairy-free version, simply omit the cheese or use a plant-based cheese alternative. You can also add some avocado on top for creaminess!
